Thursday, August 5, 2010

Pretty much like Bryan Singer really needs a great movie to go back to the good old days, this panna cotta requires something delicious to be served with – and before you all go “oh, there she comes with roasted strawberries again”, I added rosewater to them this time, just to make things a bit different. :)

Make the panna cotta: place the water in a small bowl and sprinkle over the gelatin. Stand for 5 minutes or until the gelatin absorbs the water. Place the cream in a saucepan over medium heat with the sugar, vanilla bean and seeds. Stir occasionally, allowing the cream to come to the boil. Add the gelatin and cook, stirring, for 1 minute or just until gelatin is dissolved. Pass mixture through a fine sieve and allow to cool to room temperature before refrigerating. Refrigerate for 4 hours or until set.Now, the roasted strawberries: Preheat the oven to 200°C/400°F; place the strawberries in a small baking dish (do not use a shallow dish because the juices will bubble away in the oven) and sprinkle with the sugar and rosewater. Mix well and roast for 10-15 minutes or until the strawberries are soft and syrupy. Remove and set aside to cool completely.Serve the panna cotta in the glasses, topped with the strawberries – this panna cotta is not firm enough to be unmolded.

I found you from tastespotting, and yum! These look delicious.How do the rosewater strawberries taste? I plan to make strawberry jam this weekend, and your recipe is making me consider strawberry rosewater jam. I think I'll make the sauce tonight and test it out! Thanks for the inspiration :)